Raleigh House Buttermilk Pie

When school was out the summer camps near Kerrville and Ingram would open. Not that I was ever sent to camp, but I was familiar with the camps because two of my older sisters often worked as counselors at Camp Waldemar for girls in the ‘50s. Consequently, we often drove over towards Hunt to eat…

Peach Cobbler

It might be difficult to believe that I could find not a single recipe for a peach cobbler, much less anything made with peaches, in the 1916 edition of the Fredericksburg Home Kitchen Cook Book. For a cookbook that had recipes for oysters and cheese straws, it was a bit surprising. One peach cobbler appears…

Sweet Tomatoes (Old Fashioned Stewed Tomatoes)

Every so often my mother served a bowl of hot stewed sweet tomatoes for dinner. (Our ‘dinner’ was what we call ‘lunch’ today and today’s dinner was called ‘supper’.) I remember the sweetness of this tomato dish, the soggy toasted bread, and the aroma of cinnamon. I haven’t eaten it in decades, and I would…

Red Velvet Cake

Omaha Steaks describe this as a cake that your “taste buds will love its detectable red velvet texture, it’s layers of rich chocolate flavor, filled and covered with scrumptious cream cheese frosting and accented with hand-topped frosted swirls of icing.” A red velvet cake was once all the rage in the early ‘60s. I not…

PEACHES & WHISKEY OVEN-BAKED PORK RIBS

The school year is coming to a close and Memorial Day is approaching – 2 great signs that Summer is on its way. If you feel like I do, I just want to dive in and start doing some of the things we used to do before the pandemic started – travel, perhaps? Yes, it’s…

PEACH HONEY

By Mark Wieser My Mom’s brothers and sisters had some strange names now that I think about it. There was one brother we called “Connie”, which obviously came from his given name of Conrad. Then there was a sister whose name was Emily, but somehow acquired the name “Nutzie” (noot-sy) for reasons unknown to all….

Bolognese with Short-ribs

By Mark Wieser Bolognese sauce is one made with meat that is then mixed with pasta before eating. Technically, it’s called Ragú alla Bolognese. Real Italians eat their Bolognese sauce with tagliatelle, a broad, flat type of pasta. We called them all noodles growing up. And should you be wondering why there are so many…

Scalloped Potato Casserole

By Mark Wieser As much as I like to eat and have prepared a few meals, I really am not a cook. I would rather partake, and like most children I grew up having a mom who I thought was a pretty good cook. I only mention this because my interest in cooking first dawned…

Agarita Jelly

By Mark Wieser It is approaching the 1st of May so if you are among the fortunate who live in the country you might have shrubs that have leaves much like holly. If you are a rancher, you most likely wished you didn’t have them at all. These are Agaritas. Many call them algeritas or…

Milk Soup

By Mark Wieser Milk soup is one of the oldest, basic foods consumed among farmers from the around the world, however, I cannot ever recall having it. My niece, Jenny, however, remembers it well. Seems that when she or one of her siblings were feeling ill, Mrs. J. Hardin Perry always brought some over. I…

Tart & Tangy Quinoa & Avocado Salad

By Case D. Fischer It’s avocado season – one of my favorite times of the year. Even though we are lucky enough to buy this delicious fruit year-round, we all know that the best time to buy any type of produce is when it is actually, truly in season. There are so many ways to…